Make-Ahead Mexican Salad
By longhornfans
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Ingredients
- 1 - 16 oz. package torn iceberg lettuce
- 1 can black beans, rinsed
- 4 tomatoes, chopped
- 1 cup Thick & Chunky Salsa (can use Mango Salsa)
- 1/2 cup Sour Cream
- 1 cup Shredded Colby & Monterey Jack Cheeses
- 2 green onions, sliced
- 2 cups broken coarsely baked tortilla chips
Details
Adapted from kraftrecipes.com
Preparation
Step 1
1. Layer lettuce, beans and tomatoes in large bowl.
2. Mix salsa and sour cream until blended; spread over salad to edge of bowl.
3. Sprinkle with cheese and onions.
4. Refrigerate several hours.
5. Sprinkle with chips just before serving; toss lightly.
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